Last updated on May 9th, 2018 at 11:39 am

Simple and filling dinner recipe for Chicken and Veggie Pie with an easy pastry – use any leftover vegetables you have lying around.

Ingredients
Cooked de-boned chicken, diced into small pieces
1/2 cup to 3/4 cup chicken stock
1 tablespoon olive oil
2 tablespoons tomato paste
1 onion
2 cloves of garlic
1 carrot
1/2 cup of sliced mushrooms
2 celery sticks
1/2 capsicum (red/green pepper)
1 potato, peeled in diced into small cubes, or 3/4 cup cooked pumpkin
Your favourite garden herbs, such as thyme, chopped parsley, and chopped sage

Ingredients for the crust:
1 cup flour
1 cup water
1/2 cup milk
1/3 cup (100 gram) butter
2 eggs
2 teaspoons baking powder
pinch of salt

How to
Fry onion in oil until translucent, add garlic and fry for a minute or two.

Add your selection of vegetables and the diced chicken.

Flavour with fresh or dried herbs, salt and pepper.

Add chicken stock – keep the filling to taste to keep it moist, but don’t overdo it.

Transfer the filling to a greased casserole dish.

Mix the ingredients for the crust, which will form a runny mixture that you can pour over the filling.

Bake in an oven at 180 C for about 30 minutes, or until the crust is golden brown.

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

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